Linguine with Herbed Clam Sauce Recipe

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This impressive pasta looks and tastes so much like fancy restaurant fare, you'll want to serve it to guests. But the recipe is so easy to prepare that you can enjoy can enjoy it just about anytime.—Carolee Snyder, Hartford City, Indiana
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 4 servings

Ingredients

  • 1 can (10 ounces) whole baby clams
  • 1 can (6-1/2 ounces) minced clams
  • 1/2 cup finely chopped onion
  • 1/4 cup olive oil
  • 1/4 cup butter
  • 1/3 cup minced fresh parsley
  • 4 garlic cloves, minced
  • 2 tablespoons cornstarch
  • 1/2 cup white wine or chicken broth
  • 1/4 cup minced fresh basil or 4 teaspoons dried basil
  • Dash pepper
  • Dash cayenne pepper
  • Hot cooked linguine
  • Shredded Parmesan cheese

Nutritional Facts

1 serving (1-2/3 cups) equals 357 calories, 25 g fat (9 g saturated fat), 61 mg cholesterol, 970 mg sodium, 11 g carbohydrate, 1 g fiber, 17 g protein.

Directions

  1. Drain baby and minced clams, reserving juice; set clams and juice aside. In a large skillet, saute onion in oil and butter until tender. Add parsley and garlic; saute for 2 minutes.
  2. Add reserved clams; saute 2 minutes longer.
  3. Combine cornstarch and reserved clam juice until smooth; stir into skillet with wine or broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the basil, pepper and cayenne. Serve over linguine; sprinkle with Parmesan cheese. Yield: 4 servings.
Originally published as Linguine with Herbed Clam Sauce in Country Woman July/August 2005, p11

Nutritional Facts

1 serving (1-2/3 cups) equals 357 calories, 25 g fat (9 g saturated fat), 61 mg cholesterol, 970 mg sodium, 11 g carbohydrate, 1 g fiber, 17 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Linguine with Herbed Clam Sauce

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
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2 Star
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1 Star
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MY REVIEW
Reviewed Apr. 22, 2011

"I've been making this recipe for a few years now and it has become an Easter menu tradition alongside the ham. Delicious and easy!"

MY REVIEW
Reviewed May. 30, 2010

"This was so delicious. I increased everything half again just to get a little more clam deliciousness to go with my pound of linguine. I forgot the Parmesan cheese, but honestly, it wasn't missed because this dish was so good. I'll definitely remember it next time, though."

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